Effects and outcome of service quality and consumer attitudes towards restaurant brands: a study of fine dining restaurants in Pakistan Online publication date: Sat, 24-Jan-2015
by Rukhsana Kausar; Shahab Alam Malik; Bismah Akram
International Journal of Hospitality and Event Management (IJHEM), Vol. 1, No. 2, 2014
Abstract: The study endeavours to study effects and outcome of service quality and consumer attitudes towards fine dining restaurant brands. As service quality extensively affect the ability to sustain status in a competitive restaurant market, existing studies have focused on how to enhance service quality as evaluated by their customers. Data were collected from the customers of five reputed fine-dining restaurants operating in capital of Pakistan, Islamabad (n = 250) and was analysed using correlation and regression techniques. Findings of the study suggest that for fine dining service, consumers' satisfaction is important from the physical environmental quality, interactional quality and outcome quality, price fairness and utilitarian and hedonic attitude in order to prefer that brand of the restaurant. Practical implications of the study showed that management of restaurants can make policies in the light of consumer attitudes, as these customers attitudes lead towards their brand preference and can sustain the market position in the industry.
Online publication date: Sat, 24-Jan-2015
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